We stood in line to see how chef Fadi Zreik makes these amazing steak sandwiches
We went behind the counter to see the process behind these soft, sprinkle-covered creations
We visited the Dundas West restaurant to see how a hollowed-out piece of fruit becomes a tropical vacation
We went inside the east-end smokehouse to see how The Austin comes together
It has a pizza room and a private jet booth
We went inside the kitchen at Yukashi to learn about the Shizuoka crown muskmelon
We visited the Neon Demon, an old box factory that houses more than 40 giant glowing signs
We went inside the kitchen at chef Rob Rossi's College Street restaurant to see how the pastas get made
We went inside the kitchen at Donna's to see how the sensational sandwich comes together
We went inside the kitchen at Kojin to follow one of the restaurant's prime cuts from the aging fridge to the super-hot grill to the plate
When complete, the exhibit will take up 50,000 square feet
